Job Description

Job Summary: The restaurant manager is responsible for overseeing the overall operations of the restaurant, ensuring smooth and efficient functioning, and delivering exceptional customer service. They are responsible for managing staff, maintaining financial performance, implementing policies and procedures, and creating a positive and enjoyable dining experience for guests. Responsibilities: Overseeing the day-to-day operations of the restaurant, including opening and closing procedures, staff scheduling, and ensuring smooth service flow. Managing and supervising restaurant staff, including hiring, training, coaching, and evaluating performance. Developing and implementing standard operating procedures (SOPs) for various areas of restaurant operations, such as customer service, food preparation, cleanliness, and health and safety. Ensuring compliance with local health and safety regulations, food handling guidelines, and licensing requirements. Monitoring and maintaining high standards of food quality, presentation, and consistency. Managing inventory levels, ordering supplies, and controlling food and beverage costs to meet budget targets. Collaborating with the kitchen staff to plan menus, create new dishes, and ensure efficient workflow. Ensuring excellent customer service by interacting with guests, addressing inquiries, concerns, and resolving complaints in a professional and timely manner. Monitoring guest satisfaction levels and implementing strategies to enhance the overall dining experience. Conducting regular staff meetings to communicate updates, provide training, and promote teamwork and motivation. Implementing sales and marketing initiatives to drive revenue and increase customer base, such as promotions, special events, or partnerships. Analyzing financial data, preparing budgets, and monitoring financial performance, including sales, costs, and profitability. Collaborating with the marketing team to develop marketing strategies and campaigns to attract and retain customers. Maintaining relationships with suppliers, vendors, and contractors to ensure timely delivery of goods and services. Staying updated with industry trends, new regulations, and emerging technologies to continuously improve operations and remain competitive. Requirements: Previous experience in a managerial role in the restaurant or hospitality industry. Strong leadership and organizational skills to effectively manage a diverse team. Excellent communication and interpersonal skills to interact with staff, guests, suppliers, and stakeholders. Extensive knowledge of restaurant operations, including food and beverage service, kitchen management, and customer service. Familiarity with health and safety regulations, food handling guidelines, and licensing requirements. Strong financial acumen, including budgeting, cost control, and financial analysis. Ability to make quick decisions and solve problems in a fast-paced environment. Customer-oriented mindset with a focus on delivering exceptional service and maintaining high guest satisfaction. Proficiency in using restaurant management software, point-of-sale (POS) systems, and Microsoft Office applications. Flexibility to work in shifts, including evenings, weekends, and holidays. A degree or diploma in hospitality management or a related field is preferred but not mandatory. Ability to multitask, prioritize workload, and work under pressure to meet deadlines. Job Types: Full-time, Regular / Permanent, Fresher Salary: From 925,000.00 per month Benefits:

• Food provided

Schedule:

• Day shift
• Monday to Friday
• Night shift

Supplemental pay types:

• Performance bonus

Ability to commute/relocate:

• Tirupati, Andhra Pradesh: Reliably commute or planning to relocate before starting work (Required)

Speak with the employer
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